Peanut Butter Cookie Pie (Low-Carb & Vegan)

Flourless Peanut Butter Cookie Cake (Low-Carb, Vegan)

What’s better than a GIANT pb cookie?? A Peanut Butter Cookie Cake with chocolate chunks and No gluten, dairy, eggs or sugar! Low-Carb & Vegan!Peanut Butter Cookie Pie (Low-Carb & Vegan)

Go Shawty

It’s my BIRTHDAY!! And when you’re a dessert creator, you get to make your OWN birthday cake (er, pie!) haha. I wouldn’t have it any other way. I LOVE making healthy desserts.

So when I asked myself what kind of birthday cake I wanted, I followed my cravings and reeeeally needed some peanut butter cookies.

Pb cookies with melty chocolate chunks. Not just regular cookies. One GIANT pb cookie.

Have you ever tried a cookie cake? I bet you’ve never had one like THIS before.

Peanut Butter Cookie Pie (Low-Carb & Vegan)

The down LOW

Oh I LOVE YOU, cookie cake! Chewy, THICK, gooey, melty, sweet and salty. Utterly delicious.

And secretly healthy!

Shhhh, you don’t have to tell anyone that this giant cookie is totally LOW-CARB and guilt-free! That’s right. Zero sugar. I still can’t believe it!Peanut Butter Cookie Pie (Low-Carb & Vegan)


“Don’t be like the rest of them, my dear!” 😉 You won’t need any of the conventional ingredients used in cookies, like flour, sugar, butter and eggs.

Just like my other cookie recipes, these are completely flourless (gluten and grain-free.) Made with nuts! Peanuts in this case.

Ok, technically a legume, but we’ll call them nuts because I despise the word legume, lol.  Peanut Butter Cookie Pie (Low-Carb & Vegan)


One of my favorite things about this recipe is that you make it ALL in a food processor! Throw everything in and it’s done blending in a matter of SECONDS.

Super easy. Super quick. No special cooking skills needed. I feel like I have my own personal food robot, haha! I press a button and it’s done.

If you haven’t gotten a food processor yet, now’s the time!! I use mine literally every single day. I have this Cuisinart model and it has held up to my extensive use. Peanut Butter Cookie Pie (Low-Carb & Vegan)

Bday Pie

This birthday feels “big” to me. Thirty FIVE. This is the age that always seemed so OLD when I was little, hahahaha. But I still feel like I’m 22.. Just like TSwift, 😉

Saying goodbye to my early 30’s.. officially closer to the big 4-0. (Woah) I will not get depressed. I will celebrate all the years I’ve experienced already and the (hopefully) many more to come.

But eating this delicious cookie pie definitely helps lessen the sting. 🙂 Peanut Butter Cookie Pie (Low-Carb & Vegan)

This pie is perfect for celebrations… especially birthdays! Who needs cake when you can have a Pretty Pie? 😉 

>Click here to follow me on Pinterest for more healthy desserts!
Flourless Peanut Butter Cookie Pie! (Low-Carb & Vegan)
A giant, chewy melty peanut butter cookie! Flourless PB Cookie Pie! You won’t believe there’s zero sugar. Totally a guilt-free treat. | Low-Carb, Keto, Gluten-Free, Dairy-Free and Vegan! #healthydesserts #cleaneating #lowcarb recipe from Pretty Pies
Peanut Butter Cookie Pie (Low-Carb & Vegan)

Peanut Butter Cookie Pie (Low-Carb, Vegan)

Giant gooey pb cookie studded with melty chocolate chunks -- no flour, butter, eggs or SUGAR. Low-Carb deliciousness!
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Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 9 slices
Author: Emily


  • 1 1/2 cups dry roasted peanuts - unsalted
  • 1/3 cup natural peanut butter
  • 3 Tbs neutral tasting oil - avocado or refined coconut
  • 2 Tbs ground flaxseed + 1/4 cup water
  • 1 tsp vanilla extract
  • 1/8 tsp pink salt
  • Rounded 1/4 tsp pure stevia powder
  • 1/3 cup dark chocolate chunks - sugar-free if desired


  • Preheat oven to 350. Line a 7" springform pan or cake pan with parchment paper. Set aside.
  • In a small bowl, whisk together flax and water and set aside to thicken.
  • Add peanuts to a food processor and grind into a coarse meal.
  • Add remaining ingredients and blend into a loose dough.
    pb cookie pie
  • Stir in 2-3 Tbs chocolate chunks.
  • Press dough firmly into pan and sprinkle remaining chocolate on top.
  • Bake for approximately 12 minutes until set in the center.
  • Allow to cool 10 minutes before removing springform. Slice and enjoy!


Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). 
What I used:
Nordicware 7” Springform Pan here on Amazon
Food processor here on Amazon
Pure stevia here on Amazon
Mexican Vanilla: here on Amazon
Storage: I keep mine on the counter in a cake dome for a couple of days and then either refrigerate or freeze the leftovers in an airtight container.
Sweetener Swap: You may sub stevia for your preferred granulated sweetener, such as classic monkfruit or coconut sugar. I would start with 1/4 cup and adjust from there. Always taste and adjust to your preferred sweetness. Some of the sweetness will dissipate during baking so make it a little extra sweet.
Tried this recipe?Tag #prettypies!


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